Sushi Chef

Benefits

• Competitive salary
• Employee discounts
• Opportunity for advancement
• Training & development
• Department: Back of House Reports To: Sous Chef -> Executive Chef Location: Tiburon, California Pay: $30-$35/hour

Position Overview

The Sushi Chef is the lead culinary presence within the sushi program, responsible for overseeing the preparation, quality, and execution of all sushi-related offerings while maintaining the highest standards of freshness, consistency, and presentation. This is a highly skilled hourly position that requires leadership through experience, professionalism, and execution rather than formal management authority. The Sushi Chef operates as the primary point of responsibility for the sushi station, leading daily production, fish preparation, and service standards while working closely with culinary leadership to ensure alignment with the overall vision of the restaurant. This role is expected to set the tone for the sushi department by leading through example, maintaining organization and discipline, and helping guide and develop supporting sushi cooks and team members.

Key Responsibilities

• Sushi Preparation & Execution
• Prepare and execute sushi, sashimi, rolls, and other sushi-related menu items with precision and consistency
• Oversee fish cutting, butchery, portioning, storage, and overall product handling to maintain quality and freshness
• Ensure all dishes meet presentation, recipe, and quality standards during every service period
• Maintain strong attention to detail in knife work, rice preparation, and overall execution
• Station Leadership & Standards
• Operate as the lead figure within the sushi department, maintaining organization, structure, and accountability
• Help guide and support sushi cooks and other team members working within the station
• Lead through professionalism, consistency, and work ethic while fostering a strong team environment
• Maintain readiness and cleanliness of the sushi station throughout all stages of service
• Product Knowledge & Quality Control
• Maintain expert-level knowledge of seafood handling, storage, and preparation standards
• Monitor product quality and communicate any concerns regarding freshness, inventory, or consistency
• Ensure proper labeling, dating, and rotation of all sushi-related products
• Operational Support
• Assist with ordering, inventory awareness, and prep planning related to the sushi program
• Help maintain pars and communicate operational needs to culinary leadership
• Support menu development and provide input on sushi offerings, features, and execution improvements
• Cleanliness, Safety & Compliance
• Maintain full compliance with all health, sanitation, and food safety standards
• Ensure all tools, equipment, and workspaces are clean, organized, and properly maintained
• Uphold proper food handling and storage procedures at all times
• Collaboration & Communication
• Work closely with the Executive Chef, Sous Chefs, and kitchen leadership to ensure smooth operations and alignment
• Communicate clearly with front-of-house and culinary teams regarding timing, product availability, and guest needs
• Support a collaborative and team-oriented kitchen culture